Tamato Rasam recipe
This home made rasam is too good for colds. Easy and quick to make.
Ingredients to grind:
Ripe big tomatoes - 2/3 nos.
Jeera - 1 tbsp
Pepper - 1/2 tbsp or more for spicy
Garlic cloves - 20
Coriander leaves - a few twigs
Curry leaves - a few twigs
Turmeric powder - a pinch
Small onion - 1 small (optional)
For tempering:
Mustard - 1 tsp
Dry red chillies - 4/5 broken
Asfoetida - a pinch
Curry leaves - few
Other ingredients:
Oil - 2 tbsp
Salt to taste
4/5 glasses of water or as required
Method:
Grind all the ingredients in a blender mentioned under 'Ingredients to grind' and keep it aside. Take a big pan and add oil once the container is heated, add the tempering items one by one - first mustard, then dry red chillies and asfoetida and curry leaves. Then add the ground masala to the oil and fry nicely until the oil separates and then add salt and water and bring it to a boil.
Note:
You can add a little of the tamarind pulp if you want to keep it for few days in the refrigerator so that it doesn't spoil quickly. Otherwise also this rasam stays out for 2 days without spoiling.
Tips: Goes very well with hot rice and a little ghee or it can also be consumed (half a glass) directly for cough and cold. My daughter loves to take rasam rice to school for lunch; she doesn't mind taking it everyday :)
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